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Crock Pot Beef Chuck Roast
Slow Cooker Beef Chuck Roast is one of the best pot roast recipes. It's cooked low and slow, so the meat will fall apart. Not to mention, the vegetables will be cooked to perfection and full of delicious flavor.
Equipment
Ingredients
- 2 pounds Chuck roast
- 1 ½ pounds Baby potatoes
- 1 pounds Baby carrots
- 1 ½ teaspoon Ground oregano
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 1 teaspoon Minced garlic
- Fresh thyme, small bunch
- 14.5 ounces Beef broth
Instructions
- Season the roast with oregano, salt and pepper on both sides. Sear over high heat in a skillet for 3 minutes per side.
- Add the roast to the slow cooker, top with the minced garlic and fresh thyme.
- Top the roast with the potatoes and carrots.
- Pour in the beef broth.
- Cook on low for 8 hours. The roast should fall apart.
Christina's Notes
- Sear for Flavor: Browning the roast in a hot skillet before slow cooking adds rich, caramelized depth you won’t get from slow cooking alone.
- Cook Low and Slow: Cook on low for 8–10 hours. Chuck roast needs time to break down and become fork-tender.
- Layer Aromatics: Place onions, garlic, and herbs under and around the roast to infuse flavor throughout the meat and juices.
- Don’t Skimp on Liquid: Use beef broth, red wine, or a mix to keep the roast moist and create a flavorful base for gravy.
- Add Veggies Later: Potatoes and carrots can turn mushy if added too early. Toss them in during the last 2–3 hours of cooking.
- Let it Rest: Once cooked, let the roast sit in its juices for 15–20 minutes. This helps retain moisture and makes shredding easier.